Walloon Triple

As has been repeatedly pointed out, the designation “Triple” in the world of beer doesn’t mean “three times something” — in this case three times more malt or hops. As for the issue of triple fermentation, it would take hours to explain the state of confusion.

What we do know, however, is that the word “Triple” has emerged alongside the term “Double,” used to indicate an increase in alcoholic strength. Some say that it was the Trappist abbey of Westmalle who used the expression for the first time, and others say it’s the Slaghmuylder Brewery. One thing is certain: it was in the 1950s.

Here we have a Walloon Triple produced by the Brasserie de Warsage (Dalhem, province of Liège, Belgium), clarified by long aging at low temperatures. As with any Triple, the alcohol content is high: 8.5% ABV. What stands out for me is a beautiful spicy bitterness due to yeast and a nice balance between the pale malt and the hops that follow. It’s a good and very technical brew, if not a spectacular one.